Got a big half pig (80 pounds, organic) whole, freshly slaughtered, cut in 2 lengthwise) the other day from my egg and arugula farmer.... we had to let it age a little bit, and we butchered it yesterday morning.... Check out the entry on the Paris Journal by clicking here.Displayed above is the reconstituted head of the pig after having cooked for 5 hours and being stripped of all meat and cartilage.... French "fromage de tête" (head cheese) coming next week!!! any takers????
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